I hope this message finds you well. I am writing to emphasize the critical importance of employee health and hygiene in maintaining the highest standards of food safety within your establishment.During my Food Safety trainings I often ask, “How many people have had an official employee illness training outside of taking this training? “.The answer […]
FDA Employee Health and Hygiene Handbook Read Post »
We are happy to announce that Brightview Sr Living in Perry Hall will be hosting a training once a month for the remainder of the year. If you would like to host a training at your facility you can enroll one student for FREE! Our next open enrollment training and exam will be held June
ServSafe Food Protection Manager Certification Read Post »
April 2024 Food Protection Manager training and ServSafe Exam
April 2024 Food Protection Training Schedule Read Post »
Which food safety training is best for you?
Food Protection Manager Training Read Post »
When I was a teenager, I worked at a large franchise fast food place. I remember one night while closing the assistant manager told me to take the leftover toppings from the salad bar and pour them back into the original container. Even my 16-year-old self knew that was wrong and it sent a message
Do you have a positive food safety culture? Read Post »
Do you make a great cookie or tasty home-baked bread? Do your friends and family always ask you to decorate cakes for them? Have you ever thought about starting your own business from home? You can have up to $25,000 in sales a year and not need a health permit. Effective October 1, 2019 there
Selling homemade goods using cottage food laws Read Post »
It’s that time of year when you are bombarded with posts and emails about food safety and Thanksgiving dinner. Most of it is excellent advice. However, today I saw a post from a popular site about thawing your turkey. The post mentioned several methods of thawing, including submersed in a pan, under running water that is 70°F
Bad advice on thawing your turkey Read Post »
When a facility has a functioning Food Safety Management System (FSMS), team members perform better, and customers will receive a consistent message when visiting. In Maryland a HACCP plan is required for every moderate and high priority facility when they start up. Often, they become forgotten until a health inspector asks to review it. A
Retail: Is your food safety management system healthy? Read Post »
Do you use time as a control? Are you wondering what that means? Here are some examples of when my clients have successfully used time as a control on TCS foods; Breading mixes that are in almost constant use. You may be breading items like fish or chicken every 15-30 minutes and refrigerating the breading isn’t
Time as a control for food safety. Read Post »
